What childhood treat comes to mind as an ultimate classic? Maybe Rice Krispie cakes, or cornflake nests? How about a rocky road or a chocolate fridge cake. Well if this is the case then this recipe is all of that, plus more, IN ONE. Ultra sweet, chocolatey and indulgent. These little bites will definitely hit that sweet spot!
120g mixed cereal, (I used Natures Path maple sunrise and bran flakes)
30g mini, vegan marshmallows
25g pistachio nuts, chopped
40g dried cranberries
100g Natures Charm Chocolate Fudge Sauce
60g coconut oil, melted
3tbsp (25g) coconut flour
1tbsp (20g) vanilla protein powder
100g smooth, peanut butter
80g Natures Charm Caramel Coconut Sauce
1tbp plant based milk
Pinch of salt
125g dairy free chocolate, melted (I used Bourneville)
For the cereal base, mix all ingredients into a bowl. Transfer to a square cake tin lined with parchment paper and refrigerate until set (approx 1h).
Meanwhile, make the raw cookie dough by combining all ingredients into a food processor to form a thick dough Spread/press evenly over the first layer and return to the fridge whilst melting the chocolate.
Slowly melt chocolate in a microwave or over a pan of boiling water until melted. Pour evenly over the cookie layer and set in the fridge for a further 1h
Slice into 12 equal slices and store in an airtight container in the fridge for up to 10 days.